Blissful Rosemary Chicken Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Oct. 31, 2005
This is a great recipe! ChefSingleDad, come over to my house and cook for me some night! I didn't have any fresh rosemary springs so I added about 1 tsp dried rosemary to the marinade. I put the chicken rolls on skewers and let them marinate overnight and baked them the next night. They came out so tender and juicy, probably because I let them marintate so long. When the chicken was done, I used a baster to get the sauce out and put it in a small saucepan. I added a little bit of half and half to make the sauce more creamier. Then I added some cornstarch at the end to thicken it up a bit, and poured the sauce over the chicken before serving. I will definately make this recipe again, next time I think I will try some different meats and cheeses to roll up with the chicken. Thanks for this great recipe!
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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Reviewed: Oct. 30, 2005
I made this for my mom's birthday and it was a big success. I had a hard time with the rosemary skewers, so I used bamboo skewers and rolled the rosemary in with cheese & proscuitto. I also prepared it the night before, so that all I had to do was put it in the oven the next day. I served it with Sweet Potatoes w/ Feta cheese and garlic green beans. Thanks for the recipe.
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Reviewed: Oct. 24, 2005
This was a big hit with the family! I followed the recipe to the letter. It was quick and easy and the results were very impressive. Even my usually finicky husband loved it. The only problem I had was making skewers from the rosemary sprigs but a few toothpicks did the trick just fine.
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Reviewed: Oct. 21, 2005
What a great recipe. Flavours are wonderful and the sprig of rosemary is an addition that has real flair. Thanks for the tips on preventing the rosemary from blackening. I'm going to research any other recipes you have contributed, Single Dad chef. Kudos!
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 6, 2005
This was indeed an intensely flavorful chicken. I followed Single Dad's idea of browning a bit in the pan before marinating. I marinated for about 24h and then popped the pan in the oven for 15 minutes. Very good and juicy with the wine sauce, but I thought a little too peppery. Next time, I'll use a bit less pepper. And Single Dad, how do you keep the rosemary from burning? The tips of mine burned, so I pulled them off and served the part in the chicken only.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 2, 2005
Update from the author: What I love about this site is all of the input. Specifically, your comments on cheese, garlic and rosemary have made all the diff here. Re cheese: I still prefer smoked fontina, but use what you want. Tip: slice it and then let it warm to room temp. It will roll better that way, which lets the layering happen a bit better. Re garlic: yeah, just mince and drizzle it into the breasts before you roll. Think about how much your guests like garlic. You might just get away with slicing a clove and rubbing, a la bruschetta. Your call. Re rosemary: while skewering is a nice touch, you can simply lay the sprig in the pounded breast, perpendicular, and roll it up alongside everything else. Be sure to moisten well, however, so the ends don't totally fry. Alternatively, just minced and add to the roll-up! I'm glad so many of you have enjoyed this. Thank you for the input!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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